Test Method for Determination of Emittance of Materials Near Room Temperature Using Portable Emissometers

10.1520/c1371 ◽  
2008 ◽  
Author(s):  
Keyword(s):  
Room Temperature ◽  
Test Method

scholarly journals KAJIAN KARAKTERISTIK OBJEKTIF DAN SUBJEKTIF TUAK AREN (Arenga pinnata) BERDASARKAN LAMA WAKTU PENYIMPANAN

2017 ◽  
Vol 5 (1) ◽  
Author(s):  
Dhyana Putri
Keyword(s):  
Room Temperature ◽  
Storage Time ◽  
Fermentation Process ◽  
Test Method ◽  
Acceptance Test ◽  
Total Acid ◽  
Titration Method ◽  
Organoleptic Test ◽  
Palm Juice

Palm tuak is one of the traditional drink that is usually consumed by majority people in Bali. Tuak palm is produced from fermented palm juice. The fermentation process makes sucrose contained in palm juice will turn into alcohol and continues to acetic acid. The aim of this research is to know the characteristic objective and subjective palm tuak (Arenga pinnata) based on the storage time. The method in this research was quasi experiment design. The samples of palm tuak were stored at room temperature (24-30°C) on the first day to fifth day. This research was conducted by measuring characteristics objective and subjective at palm tuak, determination of ethanol's concentration by gas chromatography (GC), determination of the pH by pH stick, determination of total acid by titration method, and organoleptic test by acceptance test method. The results showed that the ethanol content obtained during time storage of first to fifth day are 8,1512%, 8,234%, 9,117%, 10,6214%, dan 11,615% respectively. The pH was determined is 4. While total acid obtained during time storage of first to fifth day are 0,321%, 0,421%, 0,433%, 0,472%, dan 0,480%. The result of organoleptic test palm tuak showed that palm tuak that were stored on the first day are the most preferred among the others in terms of taste, color, and aroma.

scholarly journals IMPLEMENTATION OF PEKASAM NEW INNOVATIVE PRODUCT TECHNOLOGY IN PENUKAL ABAB DISTRICT LEMATANG ILIR DISTRICT

2020 ◽  
Vol 3 (2) ◽  
pp. 123-129
Author(s):  
Wenni Tania Defriyanti
Keyword(s):  
Shelf Life ◽  
Room Temperature ◽  
Test Method ◽  
Test Results ◽  
Fish Products ◽  
Food Standard ◽  
Processed Products ◽  
Bacteria And Fungi ◽  
The Many

Fish is one of the sources of animal protein that many people consume because it is relatively easy to obtain and the price is affordable. Because of the many fish there are, so we need a way to preserve them. One way that has been done is by developing fish processed products. The purpose of developing processed fish products is to process river / freshwater fish into long-lasting processed products, and to find out the types of good packaging for the shelf life of processed fish products. Sampling was carried out in Air Itam Village, PALI Regency, on the SMEs that make stir-fry and non-stir-fry pekasam. The method used is a laboratory test method to determine microbiological tests (Total Plate Figures), and determination of pH. From the test results it can be seen that stir-fried pekasam is not suitable for direct consumption with a shelf life of more than 5 days if stored at room temperature when viewed from the number of bacteria and fungi that have passed the standard food standard, but if it is reprocessed before consumption (sauteed) it may still be feasible because some bacteria and fungi that can't stand the heat will die. Saute Pekasam is not suitable for consumption with a shelf life of more than 5 days if stored at room temperature (because the sample is tested after 5 days of manufacture, the sample is not tested on Day 0 to Day 5, which may still be fit for consumption before day 5 ). In order to produce processed fish products in the form of durable pekasam, the process of making pekasam can be done hygienically so that it can inhibit the growth of bacteria and fungi.

Interactions Between Al and Cr Thin Films

1976 ◽  
Vol 34 ◽  
pp. 638-639
Author(s):  
R. M. Anderson ◽  
T. M. Reith ◽  
M. J. Sullivan ◽  
E. K. Brandis
Keyword(s):  
Thin Films ◽  
Room Temperature ◽  
Vacuum System ◽  
Processing Temperature ◽  
Diffusion Couples ◽  
Electronic Circuits ◽  
Intermetallic Formation ◽  
Si Substrates ◽  
Aluminum Silicon

Thin films of aluminum or aluminum-silicon can be used in conjunction with thin films of chromium in integrated electronic circuits. For some applications, these films exhibit undesirable reactions; in particular, intermetallic formation below 500 C must be inhibited or prevented. The Al films, being the principal current carriers in interconnective metal applications, are usually much thicker than the Cr; so one might expect Al-rich intermetallics to form when the processing temperature goes out of control. Unfortunately, the JCPDS and the literature do not contain enough data on the Al-rich phases CrAl7 and Cr2Al11, and the determination of these data was a secondary aim of this work.To define a matrix of Cr-Al diffusion couples, Cr-Al films were deposited with two sets of variables: Al or Al-Si, and broken vacuum or single pumpdown. All films were deposited on 2-1/4-inch thermally oxidized Si substrates. A 500-Å layer of Cr was deposited at 120 Å/min on substrates at room temperature, in a vacuum system that had been pumped to 2 x 10-6 Torr. Then, with or without vacuum break, a 1000-Å layer of Al or Al-Si was deposited at 35 Å/s, with the substrates still at room temperature.

STEM and ELS Observation of Early Oxide Formation on the Surface of Cr Thin Films

1980 ◽  
Vol 38 ◽  
pp. 412-413
Author(s):  
Fumio Watari ◽  
J. M. Cowley
Keyword(s):  
Thin Films ◽  
Optical System ◽  
Room Temperature ◽  
Oxide Formation ◽  
Initial Nucleation ◽  
Diffraction Patterns ◽  
Relationship Of ◽  
Multiple Twinning ◽  
Moderately High Temperature

STEM coupled with the optical system was used for the investigation of the early oxidation on the surface of Cr. Cr thin films (30 – 1000Å) were prepared by evaporation onto the polished or air-cleaved NaCl substrates at room temperature and 45°C in a vacuum of 10−6 Torr with an evaporation speed 0.3Å/sec. Rather thick specimens (200 – 1000Å) with various preferred orientations were used for the investigation of the oxidation at moderately high temperature (600 − 1100°C). Selected area diffraction patterns in these specimens are usually very much complicated by the existence of the different kinds of oxides and their multiple twinning. The determination of the epitaxial orientation relationship of the oxides formed on the Cr surface was made possible by intensive use of the optical system and microdiffraction techniques. Prior to the formation of the known rhombohedral Cr2O3, a thin spinel oxide, probably analogous to γ -Al203 or γ -Fe203, was formed. Fig. 1a shows the distinct epitaxial growth of the spinel (001) as well as the rhombohedral (125) on the well-oriented Cr(001) surface. In the case of the Cr specimen with the (001) preferred orientation (Fig. 1b), the rings explainable by spinel structure appeared as well as the well defined epitaxial spots of the spinel (001). The microdif fraction from 20A areas (Fig. 2a) clearly shows the same pattern as Fig. Ia with the weaker oxide spots among the more intense Cr spots, indicating that the thickness of the oxide is much less than that of Cr. The rhombohedral Cr2O3 was nucleated preferably at the Cr(011) sites provided by the polycrystalline nature of the present specimens with the relation Cr2O3 (001)//Cr(011), and by further oxidation it grew into full coverage of the rest of the Cr surface with the orientation determined by the initial nucleation.

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